Description
Incredibly moist and tender muffins packed with hidden carrots and zucchini. Warmed with a cozy blend of cinnamon and nutmeg, this easy, one-bowl recipe creates the perfect treat for a quick breakfast or afternoon snack. They are freezer-friendly and a family favorite.
Ingredients
1 ½ cups (180g) All-Purpose Flour
½ cup (100g) Granulated Sugar
½ cup (100g) Light Brown Sugar, packed
1 teaspoon Baking Soda
½ teaspoon Baking Powder
1 ½ teaspoons Ground Cinnamon
¼ teaspoon Ground Nutmeg
½ teaspoon Salt
2 Large Eggs, room temperature
½ cup (120ml) Vegetable Oil
1 teaspoon Vanilla Extract
1 cup Grated Zucchini, squeezed to remove excess moisture
1 cup Grated Carrots
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners or grease it well
- In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Break up any clumps of brown sugar
- In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until they are well combined and smooth
- Pour the wet ingredients into the bowl with the dry ingredients. Stir with a rubber spatula or wooden spoon only until just combined. Do not overmix; a few small lumps are fine
- Gently fold the squeezed grated zucchini and the grated carrots into the batter. If using mix-ins like nuts or chocolate chips, add them now. Mix only until everything is incorporated
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. A large cookie scoop can be used for uniform size
- Place in the preheated oven and bake for 18-22 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely
Notes
Crucial Tip: Squeeze excess moisture from the grated zucchini using a clean kitchen towel or cheesecloth to prevent soggy muffins. There is no need to squeeze the carrots.
Do Not Overmix: Stir the batter only until the flour streaks disappear. Overmixing develops gluten and results in tough, dense muffins.
Variations: Fold in ½ to ¾ cup of mix-ins like chopped walnuts, pecans, raisins, shredded coconut, or chocolate chips with the vegetables. For a heartier texture, substitute up to half of the all-purpose flour with whole wheat flour.
Storage: Store muffins in an airtight container at room temperature for up to 4 days. They also freeze well for up to 3 months.
Gluten-Free Option: Use a 1:1 gluten-free baking flour blend that contains xanthan gum.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225 kcal
- Sugar: 17g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg